If you love a breakfast that feels like a special occasion but is surprisingly simple to make, then this Eggs Benedict with Tomato and Hollandaise Recipe is about to become your new favorite. Imagine perfectly poached eggs perched atop golden toasted English muffins, layered with juicy tomato slices instead of the traditional Canadian bacon, all smothered in a luxuriously creamy, tangy hollandaise sauce. This dish merges fresh, vibrant flavors with rich, silky textures, making every bite a delightful way to start your day or impress guests at brunch. Plus, it’s easier to whip up than you might think, so let’s dive right in!

Ingredients You’ll Need

The image shows a wooden cutting board on a white marbled surface. On the board are sliced English muffins with a light golden brown toasted texture, stacked in small piles. There are two bright red tomatoes with green stems near the center. Next to them are fresh green chives, long and thin, and a bunch of dill with feathery leaves. A small white bowl filled with coarse salt is on the left, and a white bowl with a bright yellow sauce or dressing with a silver spoon rests near the bottom. Nearby is a small glass container with clear liquid, likely oil or vinegar. Above the board is a white tray holding brown eggs and a black pepper grinder on the marbled surface. The overall setting is bright and fresh, arranged neatly. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Eggs Benedict with Tomato and Hollandaise Recipe plays a starring role. From the bright acidity of lemon juice in the hollandaise to the fresh, juicy tomato slices, each element adds essential flavor, texture, and color to elevate this breakfast classic.

3 large egg yolks: The rich base for the hollandaise sauce that brings creaminess and depth.
1 tablespoon fresh lemon juice: Adds brightness and balances the butter’s richness perfectly.
½ teaspoon Dijon mustard: Provides a subtle tang and helps stabilize the sauce.
Heaping ¼ teaspoon sea salt: Enhances all the flavors without overpowering them.
2 pinches cayenne pepper: A gentle warmth to give the sauce a slight kick.
½ cup unsalted butter: Melted and emulsified into the sauce for silky smoothness.
Hot water, as needed: Helps adjust the hollandaise to the perfect consistency.
8 large eggs: For perfectly poached eggs with runny yolks.
1 tablespoon white wine vinegar: Added to poaching water to help the eggs hold their shape.
4 English muffins: Lightly toasted to provide a crisp base with a tender crumb.
2 tomatoes, sliced: Juicy and fresh, replacing traditional bacon for a vibrant twist.
Sea salt and freshly ground black pepper: To season both the eggs and tomatoes brilliantly.
Chopped fresh chives, for garnish: Adds a mild oniony note and beautiful color.
Chopped fresh dill, for garnish: Brings a fragrant, herbal freshness that complements the hollandaise perfectly.

How to Make Eggs Benedict with Tomato and Hollandaise Recipe

Step 1: Make the Hollandaise Sauce

Begin by blending the egg yolks, fresh lemon juice, Dijon mustard, sea salt, and cayenne pepper until the mixture becomes frothy — this is the foundation for a luscious sauce. Meanwhile, melt the butter gently over medium-low heat, then pour it slowly into the blender while it’s running on low speed. This slow blending creates that silky, thick-but-pourable hollandaise that will coat your eggs beautifully. If the sauce feels too thick, simply add some hot water, one tablespoon at a time, to reach the perfect texture. Set it aside and keep it warm while you prepare the eggs.

Step 2: Poach the Eggs

Bring a pot of water to a gentle boil and add the white wine vinegar. This helps the egg whites to firm up quickly. Stir the water to create a swirling motion, then carefully slide one egg at a time from a small bowl into the water. Cook each egg for about 3 minutes and 30 seconds to 4 minutes until the whites are set but the yolks are still delightfully runny. Scoop them out with a slotted spoon and let them rest on a paper towel to drain briefly. Repeat with all eggs, making sure they stay warm.

Step 3: Toast the English Muffins and Prepare Tomatoes

Slice your English muffins in half and toast them until they’re golden and crunchy on the outside but still soft inside. Slice the tomatoes thick enough to hold up under the egg but juicy enough to add freshness in every bite. A quick sprinkle of sea salt and black pepper will really make the tomatoes pop on your palate.

Step 4: Assemble Your Masterpiece

Time to bring it all together! Lay the toasted English muffin halves on your plates, add a bright tomato slice on each, then carefully crown with a perfectly poached egg. Generously drizzle your homemade hollandaise sauce over the top, letting it cascade down the sides for maximum indulgence. Finally, sprinkle with chopped fresh chives and dill to add color and that irresistible herbal note. Serve immediately for the best experience.

How to Serve Eggs Benedict with Tomato and Hollandaise Recipe

Two servings of an open-faced sandwich sit on a white plate with a ridged edge on a white marbled surface. Each sandwich has three layers visible from bottom to top: a thick, light brown toasted English muffin base, two thick red tomato slices, and a white poached egg sprinkled with black pepper. On one sandwich, a woman's hand is pouring bright yellow hollandaise sauce from a spoon, drizzling it onto the egg. In the background, there are green herbs, a whole red tomato, and small bowls that contain yellow sauce and white seasoning. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped chives and dill are not just pretty; they add a layer of fresh, delicate flavors that contrast beautifully with the richness of the hollandaise. A pinch more cayenne or cracked black pepper on top can add a subtle heat that wakes up the entire dish.

Side Dishes

This Eggs Benedict with Tomato and Hollandaise Recipe pairs wonderfully with light, refreshing sides such as mixed greens tossed with a lemon vinaigrette or a crisp fruit salad. For something heartier, roasted breakfast potatoes or a crispy smoked salmon side can turn the meal into a full-blown feast.

Creative Ways to Present

For a stunning presentation, consider layering the tomatoes and eggs on a bed of arugula or baby spinach on the English muffins. You could also serve the hollandaise sauce in a small pitcher alongside so everyone can drizzle just the right amount. A sprinkle of edible flowers on the plate can add an eye-catching, fancy touch for brunch gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of your Eggs Benedict with Tomato and Hollandaise Recipe, keep the components separate for best results—store poached eggs, hollandaise sauce, toasted muffins, and tomato slices in airtight containers in the fridge. The eggs and hollandaise are best consumed within one day for safety and flavor.

Freezing

Hollandaise sauce and poached eggs don’t freeze well due to their delicate emulsion and texture, so it’s best to avoid freezing. However, if you want to save time next time, you can freeze English muffins and thaw them for quick toasting when ready to serve.

Reheating

Warm the hollandaise gently over a double boiler or very low heat while stirring so it doesn’t break. Poached eggs can be gently reheated in warm water for about 30 seconds but do this carefully to avoid overcooking. Toast the muffins fresh or reheat briefly in a toaster oven for the best texture.

FAQs

Can I use regular bacon instead of tomato in this Eggs Benedict with Tomato and Hollandaise Recipe?

Absolutely! While tomatoes offer a fresh and juicy alternative, classic bacon or Canadian bacon work beautifully if you prefer a smoky, salty element.

How do I know if my hollandaise sauce is done correctly?

Perfect hollandaise should be smooth, thick enough to coat the back of a spoon, and glossy. It should pour easily but not be runny. If it looks curdled or too thin, blend it gently or add a little hot water to fix the texture.

What can I use instead of white wine vinegar when poaching eggs?

If you don’t have white wine vinegar, plain distilled vinegar works fine. The key is a mild acid that helps the egg whites hold their shape.

Can I make the hollandaise sauce without a blender?

Yes, traditionally it’s made over a double boiler by whisking constantly, but a blender simplifies the process and makes it almost foolproof.

Is this Eggs Benedict with Tomato and Hollandaise Recipe suitable for meal prep?

While it’s best enjoyed fresh, you can prep components like the hollandaise and muffins ahead, then poach eggs just before serving for a quick, delicious meal.

Final Thoughts

With its bright tomato twist and classic creamy hollandaise, this Eggs Benedict with Tomato and Hollandaise Recipe is a glorious way to turn any breakfast into a celebration. It’s luxurious yet approachable, perfect to impress yourself or guests. So grab those fresh tomatoes and eggs, get whisking, and enjoy the kind of breakfast that makes mornings unforgettable.

Eggs Benedict with Tomato and Hollandaise Recipe